greek easter tsoureki bunsgreek easter tsoureki bunsgreek easter tsoureki bunsgreek easter tsoureki bunsgreek easter tsoureki bunsgreek easter tsoureki bunsgreek easter tsoureki buns

The traditional Easter bread served in Greece is traditionally braided, with a red-dyed hard-boiled egg inserted in the middle and then baked. Like many yeast breads, these easter breads require two risings, so plan your timing when making them. My reinterpretation results in smaller individual portions like muffins or cinnamon-buns. The ball of dough is rolled-out and flattened, then buttered and sprinkled with sugar and almond powder, then rolled into a long log and sliced into buns. You simply pull them apart as you're eating them ! Happy Greek Easter !

greek easter tsoureki buns


12 tsoureki buns



  • 1 cup milk - 240 ml (1/2 + 1/2 cup) or 180 ml (3/4 cup) milk & 60 ml (1/4 cup) orange juice
  • 2  tsp active dry yeast (8 grams)
  • 3 1/2 cups white bread flour - 450 grams (1/2 cup + 3 cups)
  • 3/4 cup sugar + 2 tbsp – 175 grams (2 tbsp + 1/2 cup +1/4 cup)
  • 1/2 cup ground almonds – 50 grams (1/4 + 1/4 cup)
  • 1 pinch salt
  • 1 orange (grated zest)
  • 1 tsp finely ground mahlepi
  • 1 tsp ground masticha
  • 2 tsp orange blossom water (optional)
  • 1/4 cup (60 grams) + 2 tbsp (30 grams) butter
  • 2 eggs + 1 yolk


  • 1 egg yolk
  • 2 tsp milk
  • icing sugar (when cooled)
  • optional : 1/4 cup flaked almonds


  • warm 1/2 cup of milk and place in a large bowl, add the yeast, 1/2 cup of flour, and 2 tbsp of sugar and cover and proof for one hour in a warm place
  • warm the other 1/2 cup milk (or 1/4 cup milk + 1/4 cup orange juice), add 1/2 cup sugar, 2 tbsp  butter, orange zest, ground mahlepi, ground masticha, orange blossom water and let simmer for a few minutes, when cool, add the 2 beaten eggs and 1 yolk
  • in a large mixing bowl, combine 3 cups of flour, 1/4 cup ground almond powder and salt
  • make a well in the center, add the yeast mixture, milk, butter, spices and eggs mixture and mix in an electric mixer with a dough hook for 7-10 minutes until the dough forms a non-sticky ball (if mixing by hand, work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form)
  • place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in size for 2 hours
  • when fully-risen, punch down dough
  • flour your work surface and roll out dough into a rectangle
  • brush the surface with 2 tbsp soft or melted butter and sprinkle with the remaining 1/4 cup sugar and 1/4 cup almond powder
  • carefully roll it into a log and cut into 12 equal segments
  • place in muffin tins brushed with melted butter, the cut side down
  • add one red-dyed quail egg on the top in the middle and push down half-way
  • cover and let rise in a warm place for another 2 hours
  • preheat your oven to 165°C (330°F) and brush the dough with egg yolk and milk glaze
  • bake for 30 minutes, rotating once at 15 minutes until golden
  • when cooled, sprinkle with icing sugar

option 2 (without flattening the dough and rolling into a log)

  • simply punch down and then separate your ball of dough into 12 balls
  • place in 2 buttered muffin tins and cover and let rise for two hours
  • brush with the glaze and sprinkle with slivered almonds (instead of almond powder) and powdered sugar and bake for 30 minutes until golden